Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties
Authors
Doroški, AnaKlaus, Anita
Kozarski, Maja
Nikolić, Biljana
Vunduk, Jovana
Lazić, Vesna
Đekić, Ilija
Article (Published version)
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The objective of this study was to develop a single quality index of chemical characteristics of
Pleurotus ostreatus extracts on 7th and 14th day of its shelf life, derived from the mushroom fruiting
bodies. P. ostreatus was cultivated on four substrates containing different ratio of wine industry
waste-grape pomace (P) and wheat straw (S): 100P, 80P20S, 50P50S, 20P80S. Four quality parameters of P. ostreatus mushroom extracts, i.e. antioxidative parameters: ABTS+ and DPPH• free radical
scavenging capability, total phenolic compounds (TPC) and total polysaccharides (TPS) were used to
define the final extract quality index. Analysis indicated 100P and 80P20S as the samples cultivated
on the substrate with higher percent of grape pomace, as the best quality at the 7th day of its shelf life.
On the other hand, final quality score indicated 50P50S and 20P80S, cultivated on a substrate with a
lower percent of grape pomace, as the best quality samples at the 14th day of its shelf lif...e. According
to the results, samples cultivated on a higher pomace content substrate are of better quality in a shorter storage time period.
Keywords:
Pleurotus ostreatus / food waste / quality index / grape pomace / mushroomSource:
Acta Periodica Technologica, 2021, 52, 25-32Publisher:
- Faculty of Technology, Novi Sad
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Poljoprivredni fakultetTY - JOUR AU - Doroški, Ana AU - Klaus, Anita AU - Kozarski, Maja AU - Nikolić, Biljana AU - Vunduk, Jovana AU - Lazić, Vesna AU - Đekić, Ilija PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6023 AB - The objective of this study was to develop a single quality index of chemical characteristics of Pleurotus ostreatus extracts on 7th and 14th day of its shelf life, derived from the mushroom fruiting bodies. P. ostreatus was cultivated on four substrates containing different ratio of wine industry waste-grape pomace (P) and wheat straw (S): 100P, 80P20S, 50P50S, 20P80S. Four quality parameters of P. ostreatus mushroom extracts, i.e. antioxidative parameters: ABTS+ and DPPH• free radical scavenging capability, total phenolic compounds (TPC) and total polysaccharides (TPS) were used to define the final extract quality index. Analysis indicated 100P and 80P20S as the samples cultivated on the substrate with higher percent of grape pomace, as the best quality at the 7th day of its shelf life. On the other hand, final quality score indicated 50P50S and 20P80S, cultivated on a substrate with a lower percent of grape pomace, as the best quality samples at the 14th day of its shelf life. According to the results, samples cultivated on a higher pomace content substrate are of better quality in a shorter storage time period. PB - Faculty of Technology, Novi Sad T2 - Acta Periodica Technologica T1 - Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties EP - 32 IS - 52 SP - 25 DO - 10.2298/APT2152025D ER -
@article{ author = "Doroški, Ana and Klaus, Anita and Kozarski, Maja and Nikolić, Biljana and Vunduk, Jovana and Lazić, Vesna and Đekić, Ilija", year = "2021", abstract = "The objective of this study was to develop a single quality index of chemical characteristics of Pleurotus ostreatus extracts on 7th and 14th day of its shelf life, derived from the mushroom fruiting bodies. P. ostreatus was cultivated on four substrates containing different ratio of wine industry waste-grape pomace (P) and wheat straw (S): 100P, 80P20S, 50P50S, 20P80S. Four quality parameters of P. ostreatus mushroom extracts, i.e. antioxidative parameters: ABTS+ and DPPH• free radical scavenging capability, total phenolic compounds (TPC) and total polysaccharides (TPS) were used to define the final extract quality index. Analysis indicated 100P and 80P20S as the samples cultivated on the substrate with higher percent of grape pomace, as the best quality at the 7th day of its shelf life. On the other hand, final quality score indicated 50P50S and 20P80S, cultivated on a substrate with a lower percent of grape pomace, as the best quality samples at the 14th day of its shelf life. According to the results, samples cultivated on a higher pomace content substrate are of better quality in a shorter storage time period.", publisher = "Faculty of Technology, Novi Sad", journal = "Acta Periodica Technologica", title = "Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties", pages = "32-25", number = "52", doi = "10.2298/APT2152025D" }
Doroški, A., Klaus, A., Kozarski, M., Nikolić, B., Vunduk, J., Lazić, V.,& Đekić, I.. (2021). Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties. in Acta Periodica Technologica Faculty of Technology, Novi Sad.(52), 25-32. https://doi.org/10.2298/APT2152025D
Doroški A, Klaus A, Kozarski M, Nikolić B, Vunduk J, Lazić V, Đekić I. Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties. in Acta Periodica Technologica. 2021;(52):25-32. doi:10.2298/APT2152025D .
Doroški, Ana, Klaus, Anita, Kozarski, Maja, Nikolić, Biljana, Vunduk, Jovana, Lazić, Vesna, Đekić, Ilija, "Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties" in Acta Periodica Technologica, no. 52 (2021):25-32, https://doi.org/10.2298/APT2152025D . .